SOUTHWESTERN COBB SALAD
Our version of this classic salad is a variation on the original, concocted late one hungry night by Robert Cobb from leftovers in the kitchen of his famous Los Angeles restaurant, the Brown Derby. It has a Southwestern spin.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 20
Steps:
- Combine 1/4 cup lime juice, 1/4 cup oil, soy sauce, 1/2 teaspoon cumin, and redpepper flakes in a small bowl. Place chicken breasts in a large resealable plastic bag. Pour marinade into bag, and refrigerate at least 1 hour or overnight.
- Heat a grill or grill pan over medium-high heat. Lift chicken from bag, allowing excess marinade to drain off. Cook until grill marks appear and chicken is cooked through, about 5 minutes per side. Cool chicken completely, and cut into 1/2-inch pieces; set aside.
- Place eggs in a saucepan with cold water to cover. Bring to a boil. Cover; remove from heat. Let sit 11 minutes. Drain; rinse under cold running water until cooled. Peel and roughly chop eggs; set aside.
- Heat a skillet over medium heat. Cook bacon until crisp, and drain on paper towels. Crumble when cool; set aside.
- Place yellow and poblano peppers directly on the trivet of a gas burner over high heat or on the grill or grill pan used for chicken. Turn peppers with tongs as they char. (Alternatively, place peppers on a baking pan; broil in oven, turning as each side becomes charred.) Transfer to a large bowl; cover immediately with plastic wrap. Let peppers sweat until cool enough to handle. Peel off blackened skin and discard. Remove seeds; chop yellow pepper into 1/2-inch pieces and poblano into 1/4-inch pieces; set aside separately.
- In a bowl, combine yellow pepper, tomato, olives, and half the chopped onion. Sprinkle with salt and pepper; set aside. In another bowl, combine poblano with avocados, 1/4 cup cilantro, lime juice, cayenne pepper (if using), and remaining 1/2 teaspoon cumin; season with salt and pepper; set aside.
- Combine black beans with remaining 1/4 cup cilantro and chopped onion. Drizzle with remaining olive oil, and season with salt and pepper; set aside.
- Arrange romaine on a platter. Arrange chicken, eggs, bacon, tomato, avocado, and bean mixture in sections across the romaine. Drizzle with dressing; serve.
SOUTHWESTERN CHICKEN COBB SALAD
Enjoy this colorful chicken and veggies salad made with frozen corn - perfect if you love Southwestern cuisine.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 12
Number Of Ingredients 11
Steps:
- In small bowl, beat all dressing ingredients with wire whisk until blended. Cover; refrigerate while preparing salad.
- On 1 large platter or 2 medium platters, arrange cheese, tomatoes, chicken strips, corn and jicama in rows, leaving room at end for row of avocados.
- Just before serving, remove pits from avocados, peel and chop. In small bowl, mix avocados and lime juice; toss to coat. Arrange avocados on platter. Serve dressing on the side.
Nutrition Facts : Calories 425, Carbohydrate 19 g, Cholesterol 85 mg, Fat 4, Fiber 5 g, Protein 27 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 5 g
SOUTHWESTERN COBB SALAD
Here's a classic Cobb salad with a Southwestern accent, thanks to black beans, chunky salsa and a blend of Mexican-style shredded cheeses.
Provided by My Food and Family
Categories Special Occasion Recipes
Time 15m
Yield 14 servings, about 1 cup each
Number Of Ingredients 10
Steps:
- Cover large platter with salad greens.
- Arrange next 7 ingredients in rows over greens.
- Mix dressing and salsa until blended; drizzle over salad just before serving.
Nutrition Facts : Calories 230, Fat 15 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 90 mg, Sodium 560 mg, Carbohydrate 9 g, Fiber 5 g, Sugar 1 g, Protein 15 g
SOUTHWEST LAYERED CHICKEN SALAD
Looking for an easy salad to serve a crowd? Try this colorful combo that includes corn with a creamy dressing that gets its zip from Old El Paso® taco seasoning.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 12
Number Of Ingredients 12
Steps:
- In medium bowl, mix dressing ingredients until well blended.
- In 4-quart glass serving bowl, layer lettuce, jicama, chicken, corn and bell peppers. Just before serving, top salad with avocados. Serve with dressing.
Nutrition Facts : Calories 280, Carbohydrate 13 g, Cholesterol 45 mg, Fat 3, Fiber 4 g, Protein 12 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 3 g, TransFat 0 g
SOUTHWESTERN COBB SALAD
Make and share this Southwestern Cobb Salad recipe from Food.com.
Provided by carolinafan
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In small bowl, mix dressing and taco seasoning mix, set aside.
- On serving platter, place lettuce. Pour dressing mixture over lettuce; stir gently to coat. Arrange remaining ingredients on lettuce as desired.
Nutrition Facts : Calories 433.6, Fat 32.1, SaturatedFat 11.2, Cholesterol 151.6, Sodium 580.1, Carbohydrate 8.2, Fiber 4.5, Sugar 3.1, Protein 28.8
SOUTHWESTERN COBB SALAD
Adapted from Cuisine at Home. They suggest serving on quesadillas, but we like the salad on its own. Adjust the amount of hot sauce in the dressing to suit your taste.
Provided by dianegrapegrower
Categories Chicken Breast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Preheat grill to medium.
- Combine all dressing ingredients, cover and chill.
- Brush chicken with olive oil, season with salt and pepper. Grell 4-5 minutes per side, or until cooked through. Allow to cool 5 minutes, and slice into strips across the grain.
- Toss all salad ingredients together in a large bowl, or arrange decoratively on two plates. Drizzle with 1/2 dressing, and offer the balance at the table.
Nutrition Facts : Calories 635.3, Fat 40.9, SaturatedFat 6.4, Cholesterol 84.7, Sodium 1440.1, Carbohydrate 34.1, Fiber 11.9, Sugar 5.5, Protein 36
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- In a large sealable plastic bag, combine the balsamic vinegar, olive oil, garlic, adobo, oregano, paprika, cumin, and salt and pepper for the chicken marinade. Mix well and add in the chicken breasts. Seal the bag and work the marinade around the chicken. Refrigerate for 30 minutes or until ready to cook.
- As the chicken marinates, make the ranch dressing. Combine the dressing ingredients in the bowl of a food processor or in a large bowl, and pulse or mix until even. Taste and adjust jalapeno and seasonings as desired. Transfer to a large container, cover, and refrigerate until ready to serve.
- Heat the grill pan over medium-high heat. Remove the chicken from the marinade, allowing excess to drip off. Place on the grill pan and reduce the heat to medium. Cook for 5 minutes, flip, and cook for an additional 5-7 minutes, or until no pink remains inside. Set the chicken aside to cool slightly.
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- Rub the chicken breasts with the southwest seasoning and place on a sprayed skillet over high heat. Cook for 6-8 minutes until no longer pink in the center. Set aside.
- To the hot pan, add the husked sweet corn that has been sprayed with non-stick cooking spray. Cook for 6-8 minutes, rotating every couple of minutes. Remove from heat, and using a cooking mit to handle the hot corn, cut it off of the cob. After the chicken has had a few minutes to sit, cut it into 1/2 inch pieces.
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